SILKY GINGERBREAD PIE

Silky Gingerbread Pie image

With a filling that's silky-smooth, this pie lets you enjoy classic gingerbread flavors in a whole new way.

Provided by SandyG

Categories Custard and Cream Pies

Time 3h40m

Yield 12

Number Of Ingredients 15

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Ingredients

1 (9 inch) pie crust pastry
½ cup packed light brown sugar
⅓ cup white sugar
¼ cup cornstarch
1 ½ teaspoons ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
⅛ teaspoon ground allspice
2 cups half-and-half
¼ cup unsulfured molasses
4 egg yolks
2 tablespoons butter
½ cup heavy whipping cream

Steps:

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie pan and prick bottom and sides with a fork.
Bake crust in the preheated oven until lightly browned, 10 to 12 minutes.
Set a fine-mesh sieve over a bowl.
Whisk brown sugar, white sugar, cornstarch, ginger, cinnamon, nutmeg, cloves, salt, and allspice together in a saucepan; gradually whisk in half-and-half and molasses until smooth. Whisk egg yolks into molasses mixture.
Cook molasses mixture, whisking constantly, over medium heat until large bubbles appear on surface, about 7 minutes. Reduce heat to low and cook, whisking constantly, for 1 minute more. Remove saucepan from heat and pour filling through sieve. Whisk butter into filling until smooth.
Pour filling into pie crust, place a sheet of plastic wrap directly on surface of filling, and refrigerate until set, about 3 hours.
Lightly beat cream in a bowl using an electric mixer until soft peaks form. Top each pie slice with a heaping tablespoon of whipped cream.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 31.4 g, Cholesterol 101.9 mg, Fat 16.7 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.2 g, Sodium 168.5 mg, Sugar 18.4 g